4 Serves
81 Mins
Preheat your oven to 175°C and grease four ramekins thoroughly.
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Vitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
242 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
455 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 gIn a mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs and black sesame paste until fully incorporated, then fold in the dry ingredients.
Pour the batter into the prepared ramekins and bake for 25-30 minutes until the edges are set but the center remains soft.
Allow the cakes to cool for 26 minutes before inverting onto plates to serve.
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Danish